1 1/3 c. milk
1/3 c. sugar
2/3 tsp. vanilla extract
1 pinch salt
1/2 grated lemon peel
Pour milk into 2 cup glass measure and microwave on Cook
for 2 1/2 to 4 1/2 minutes. Meanwhile, beat eggs slightly.
Add all remaining ingredients, except nutmeg. Quickly stir in
scalded milk. Pour custard mixture into 4 well buttered 6
ounce custard cups. Arrange cups in a circle on a glass baking
tray. Microwave, uncovered, on Low for 12 to 14 minutes.
Remove cups when done. Sprinkle with nutmeg to taste. Let
cool for 10 minutes at room temperature, then refrigerate until
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